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| Place of Origin: | China |
| Brand Name: | Golden Grain |
| Certification: | ISO, HALAL, KOSHER, HACCP |
| Model Number: | GMAL-954 |
| Minimum Order Quantity: | 1300kg |
|---|---|
| Price: | USD500/MT FOB QINGDAO - USD700/MT FOB QINGDAO |
| Packaging Details: | 250kg/drum, 270kg/drum, 275kg/drum with new plastic drum, 1300kg IBC drum, flexible bag |
| Delivery Time: | 7 - 10 working days |
| Payment Terms: | L/C, T/T, D/P, Western Union, D/A |
| Supply Ability: | 40000MT per month |
| Uses: | Sugar Substitute In Confectionery, Baked Goods, Chocolates, And Sugar-free Products | Storageconditions: | Cool, Dry Place Away From Direct Sunlight |
|---|---|---|---|
| Hygroscopicity: | Moderate | Sweetness: | Approximately 75-90% Of Sucrose |
| Caloricvalue: | 2.1 Kcal/g | Stability: | Stable Under Heat And Acidic Conditions |
| Allergeninformation: | Generally Recognized As Safe, Non-allergenic | Type: | Sugar Alcohol Syrup |
| Shelflife: | Typically 12-24 Months When Stored Properly | Productname: | Maltitol Syrup |
| Source: | Hydrogenated Maltose | Tasteprofile: | Sweet With Cooling Effect, Less Aftertaste |
| Solubility: | Highly Soluble In Water | Glycemicindex: | Low (around 35) |
| Parameter | Value |
| INCI / E Number | Maltitol / E965 |
| CAS | 585-88-6 |
| Form | Clear, colorless, viscous liquid |
| Active content | ≥ 75% dry substance (80%, 85% available) |
| Maltitol assay | ≥ 50% (55%, 75% available) |
| Sweetness equivalency | 0.90 vs. sucrose |
| Caloric density | 2.1 kcal/g |
| Cooling effect (heat of solution) | −23 kJ/kg (negligible; sucrose = −18 kJ/kg) |
| Water activity (aw) at 25°C | 0.72 (75% ds); 0.68 (85% ds) |
| Viscosity at 25°C | 1,200–1,800 mPa·s (75% ds); 2,500–3,500 mPa·s (85% ds) |
| Refractive index at 20°C | 1.478–1.485 |
| pH (undiluted) | 5.0–7.5 |
| Specific gravity at 25°C | 1.36–1.38 |
| Boiling point | > 150°C (decomposition) |
| Freezing point | < −20°C (remains pumpable) |
| Decision Point | Maltitol Syrup | Sorbitol Syrup | Glucose Syrup 42 DE | High Fructose Corn Syrup |
| Sweetness (vs. sucrose) | 0.90 | 0.60 | 0.45 | 1.00 |
| Calories (kcal/g ds) | 2.1 | 2.6 | 4.0 | 4.0 |
| Glycemic response | Low | Low | High | High |
| Cariogenic | No | No | Yes | Yes |
| Maillard browning | No | No | Yes | Yes |
| Humectancy | High | High | Medium-High | High |
| Crystallization tendency | Very low | Low | Low | Medium |
| Cooling effect | None | Medium | None | None |
| Cost index | 100 | 65 | 30 | 25 |
Decision rule: Maltitol syrup = closest taste to sugar + zero processing problems (no browning, no crystallization, no cooling). Sorbitol = lower cost but 30% less sweet + cooling. Glucose/HFCS = cheapest but you lose the sugar-free claim.
Target parameters:
Cooked mass moisture: 2–3%
Final aw: 0.25–0.35
Glass transition (Tg): 35–45°C
Base formula (per 100 kg cooked mass):
Maltitol syrup 80% ds 82.0 kg
Maltitol powder 99% 16.0 kg (optional: increase solids for harder candy)
Citric acid (anhydrous) 1.2 kg (add below 130°C)
Flavor 0.5 kg (add below 120°C)
Color 0.3 kg (add below 120°C)
Intense sweetener as needed (sucralose 0.005–0.01% of finished mass)
Process:
1. Heat syrup to 160–165°C under vacuum (−0.06 to −0.08 MPa)
2. Hold 3–5 minutes at target temperature
3. Cool to 130°C, add acid, mix 30 seconds
4. Cool to 120°C, add flavor and color, mix 30 seconds
5. Deposit or batch-form at 80–90°C
6. Cool tunnel: 15–20 minutes, 15–20°C, RH < 35%
Target parameters:
Final moisture: 6–8%
Final aw: 0.50–0.55
Base formula (per 100 kg):
Maltitol syrup 75% ds 45.0 kg
Maltitol powder 99% 10.0 kg
Hydrogenated vegetable fat 8.0 kg
Gelatin 250 Bloom 2.5 kg (bloom in 2× water weight, 60°C)
Water 8.0 kg
Emulsifier (lecithin) 0.5 kg
Citric acid 0.8 kg
Flavor 0.4 kg
Process:
1. Cook syrup + powder + water to 118–122°C
2. Cool to 80°C, add fat + emulsifier, aerate 3–5 min
3. Add bloomed gelatin at 60°C, mix 2 min
4. Add acid + flavor at 50°C, mix 1 min
5. Deposit into starch molds
6. Cure 24–48 hours at 20–25°C, RH 45–55%
Base formula (per 100 kg):
Gum base 24.0 kg
Maltitol syrup 85% ds 18.0 kg
Maltitol powder 20–60 mesh 54.0 kg
Glycerin 2.0 kg
Flavor 1.5 kg
Lecithin 0.5 kg
Process:
1. Soften gum base at 55–60°C in Z-blade mixer
2. Add syrup + glycerin gradually over 5 min
3. Add 50% of powder, mix 5 min
4. Add remaining powder + flavor + lecithin, mix 8 min
5. Discharge at 40–45°C
6. Extrude, sheet, cut
7. Condition 24h at 20°C, RH 45% before coating
Base formula (per 100 kg):
Cocoa mass 12.0 kg (dark) or 0 kg (milk)
Cocoa butter 26.0 kg
Whole milk powder 0 kg (dark) or 18.0 kg (milk)
Maltitol powder 60–100 mesh 48.0 kg
Maltitol syrup 80% ds 6.0 kg (improves mouthfeel; optional)
Lecithin 0.5 kg
Vanillin 0.05 kg
Process:
1. Pre-grind: roll-refine to 20–25 µm particle size
2. Conche: 50–55°C, 12–18 hours
3. Temper:
- Heat to 45°C
- Cool to 27°C
- Reheat to 30–31°C
4. Mold, vibrate, cool tunnel: 10–15°C, 15–20 min
5. Demold, pack in moisture-barrier film
Base formula (per 100 kg):
Maltitol syrup 80% ds 65.0 kg
Water 28.0 kg
Modified starch 3.0 kg
Citric acid 1.0 kg
Flavor 0.8 kg
Color 0.2 kg
Potassium sorbate 0.1 kg (preservative)
Xanthan gum 0.05 kg (body)
Process:
1. Disperse starch in cold water
2. Heat syrup + remaining water to 85°C
3. Add starch slurry, hold 85°C for 10 min with agitation
4. Cool to 60°C, add acid + flavor + color + preservative
5. Hot-fill at 70–75°C into bottles
6. Invert bottles 2 min to sterilize cap
7. Cool to ambient
| Problem | Probable Cause | Fix |
| Hard candy sticky after 2 weeks | Inadequate cooking (moisture > 3%) | Cook to 160–165°C; verify vacuum |
| Hard candy grainy / crystallized | Cooling too slow; insufficient syrup ratio | Increase maltitol syrup:powder ratio to 5:1 minimum |
| Soft candy too hard after 1 month | aw too low; humectant insufficient | Increase syrup by 5%; verify aw ≥ 0.50 |
| Soft candy cold flow / deformation | aw too high; solids too low | Increase powder by 5%; cook 2°C higher |
| Chocolate fat bloom after storage | Poor temper; cooling too fast | Verify temper curve; extend cooling to 20 min |
| Chocolate sugar bloom | Moisture ingress during storage | Use barrier film; store < 20°C, < 50% RH |
| Syrup darkens during cooking | Overheating; local hot spots | Use jacketed kettle with agitation; max 165°C |
| Mold growth in syrup topping | aw > 0.75; insufficient preservative | Reduce water by 5%; add 0.1% K-sorbate |
| Off-flavor in finished product | Syrup stored too warm | Store syrup < 25°C; check drum seal integrity |
| Pump cavitation at low temperature | Syrup viscosity too high | Pre-warm syrup to 30–35°C before transfer |
| Condition | Recommendation |
| Storage temperature | 15–25°C |
| Minimum handling temperature | 20°C (below this, viscosity increases sharply) |
| Pump type | Positive displacement (gear or lobe) |
| Pipe diameter | ≥ 2 inches for transfer lines |
| Tank material | Stainless steel 304 or 316 |
| Seal integrity | Keep drums sealed; syrup is hygroscopic |
| Shelf life (unopened) | 24 months at 15–25°C |
| Shelf life (opened drum) | Use within 30 days; nitrogen blanket if extended |
| Crystallization risk | Low at 75% ds; none at 80%+ ds |
| Market | Standard | Notes |
| EU | E965, Regulation (EC) 1333/2008 | Quantum satis for most categories |
| USA | 21 CFR 180.25 | GRAS; sugar-free label allowed |
| China | GB 28307-2012 | Food additive standard |
| Japan | JECFA specification | Approved food additive |
| Codex | INS 965 | General standard for food additives |
| Tooth-friendly | FDI / ADA recognized | Non-cariogenic claim allowed |
| Halal / Kosher | Certified | Certificates available |
When blending maltitol powder with syrup in the same formula:
| Mesh | Particle Size (µm) | Best For | Dissolution Rate |
| 20–40 | 420–840 | Gum centers, protein bars | Slow (5–10 min) |
| 40–60 | 250–420 | Pressed tablets, hard candy | Medium (2–5 min) |
| 60–100 | 149–250 | Chocolate, soft candy | Fast (1–2 min) |
| 100–200 | 74–149 | Beverage powder, icing | Very fast (< 1 min) |
Our company
Qingdao Golden Grain Chemical Co., Ltd, invested by Golden Grain Group Limited, one professional manufacturer and exporter since 2000, is devoted to supplying products and solutions to food & beverage, medicine, animal feed & nutrition, personal care & household, construction, agriculture.
Golden Grain Group Limited have professional staff, advanced production lines and complete lab equipment, pass GMP, HACCP, ISO, HALAL, KOSHER, BRC, GMP-Free, and other necessary certificates, which ensure our quality to be international standard. For many years' experience, we are exporting our products to more than 60 countries in the world.
"Quality Products", "Efficient Service", Golden Grain Group Limited hope to enter good business cooperation with customers at home and abroad for long.
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